Toro
1704 Washington St
Boston, MA 02118
617-536-4300
Since its 2005 opening, Toro, nestled in the South End, has become Boston's premiere destination for authentic and innovative Spanish-style tapas. With its cozy, comfortable atmosphere, extensive menu of traditional pinchos and tapas, and exclusively Spanish wine list, Toro offers all the best features of authentic Spanish tapas bars.
Guests can choose innovative cocktails like signature Sangria, or celebrate by passing around a porron filled with cava. Whether shaking off the winter chill by the fireplace, or dining al fresco on the patio, this all-season hot spot is not to be missed.
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Jamie Bissonnette
Chef at Toro
Even as a child, chef Jamie Bissonnette was drawn to the kitchen, eschewing cartoons for cooking shows on the Discovery Channel. With this early start, he earned his Culinary Arts degree from the Art Institute of Fort Lauderdale by the young age of 19 and spent his early 20s eating and cooking his way through Paris, San Francisco, New York and Phoenix. These early experiences fed his culinary drive, teaching him expression through his daily-changing menus.
After cooking in Europe and across the United States, Bissonnette settled in Boston and began working in some of the city’s most notable kitchens. Following stints at a few highly regarded restaurants, Bissonnette opened Eastern Standard as executive chef in 2005. Two years later, he was recruited for the steakhouse KO Prime, winning praise for his modern take on this classic fare. That year in 2007, The Improper Bostonian named him “Rising Star Chef” and KO Prime “Best New Restaurant.” Shortly after in the fall of 2008, Bissonnette joined Ken Oringer as executive chef and partner of the acclaimed tapas restaurant Toro in Boston’s South End and then together in late 2009 they opened the innovative Italian enoteca Coppa. StarChefs awarded Bissonnette Rising Star Chef that same year, and directly following Coppa was awarded 3 Stars in a rave review from the Boston Globe and honorable mention in Esquire’s Best New Restaurants annual list.
Bissonnette is a local champion of nose-to-tail cuisine and is well-known locally and nationally for his exceptional charcuterie and passionate dedication to supporting local, sustainable purveyors. He was spokesperson for the Wisconsin Cheese Board in 2008, has been featured in the Boston Globe, Wall Street Journal, Bon Appetit and Edible Boston, among many others and in 2011 was awarded the prestigious honor of Food & Wine magazine’s first ever People's Choice Best New Chef. Bissonnette was also announced as a finalist for the 2012 James Beard Foundation Awards, Best Chef: Northeast.
As chef and owner of Coppa and Toro in Boston, Bissonnette continues to helm the kitchens of both award-winning restaurants, and can be found at either (and often both) nightly overseeing his menus of innovative small plates and nose to tail cooking.
- Cabrales
- 1. noun A noted Spanish blue cheese.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- Chutney
- 1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
- Confit
- 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
- Empanada
- 1. noun Savory or sweet turnover.
- Emulsion
- 1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
- Escabeche
- 1. noun A Spanish dish of poached or fried fish covered with a spicy marinade.
- Farro
- 1. noun Tuscany's mainstay, a small, light brown grain.
- Foie gras
- 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
- Gazpacho
- 1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Lovage
- 1. noun A celery-like vegetable.
- Oxtail
- 1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
- Paella
- 1. noun A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.
- Panko
- 1. noun Coarse breadcrumbs used in Japanese cooking.
- Panna cotta
- 1. noun Egg-less Italian custard.
- Pâté
- 1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
- Pâte
- 1. noun French for dough, paste or batter.
- Queso
- 1. noun Spanish for cheese.
- Ratatouille
- 1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Romesco
- 1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
- Tapenade
- 1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Tomatillo
- 1. noun A diminutive green relative of the tomato.
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